…with chunky croutons
Top your soup bowls like your smoothie bowls and don’t just keep those crunchy croutons for your salads! We like to use day-old bread here as not only is it a great way to stop bread going to waste we find it’s better at staying crunchy and not turning soggy when added to the soup. If you don’t have any just make sure the croutons are well toasted and it’ll still be delicious! The turmeric and ginger add such a comforting warmth to this cauliflower soup and it’s golden colour is guaranteed to brighten up even the greyest of winter days.
Cauliflower, turmeric, and ginger soupPrint This
- 2 tbsp extra-virgin olive oil
- 1 large or 2 small heads of cauliflower, cut into florets
- 1 white onion, diced
- 1 heaped tsp of fresh ginger, grated or diced
- 2 tsp ground turmeric
- 3 garlic cloves
- 900ml vegetable stock
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 thick slice of one day-old bread
- 3 tsp of coconut cream or yoghurt, to garnish
- Chilli flakes, to garnish
- Fresh coriander, to garnish
 Begin by preheating the oven to 180ºc. Scatter the cauliflower florets onto a large tray. Drizzle with 1 tbsp of oil and place into the oven to roast for 30 minutes until golden.
 Meanwhile in a large pan heat 1/2 tbsp of olive oil and add the white onion. Cook for 5 or so minutes until softening and translucent.
 Transfer the onion to a blender along with the turmeric, ginger, garlic, vegetable stock, 1 tbsp soy sauce, and a pinch of salt to taste. Add the roasted cauliflower and blend until smooth. Alternatively, add all these ingredients to a pan and use a hand blender to blitz until smooth.
 Heat the soup through on a low heat for about 10 minutes until heated through.
 Meanwhile, cut or tear bread into large chunks. Combine the remaining 1/2 tbsp olive oil with 1 tbsp soy sauce in a large bowl. Add the bread chunks and toss to combine. Place them onto a tray and into the oven for 8 minutes to toast.
 Serve the soup with a drizzle of coconut cream/yoghurt and top with the chunky croutons, fresh coriander, and some chilli flakes. Enjoy!